Comforting and flavorful homemade vegan empanadas that rival restaurant versions. These empanadas feature a flaky dough and a savory, well-seasoned plant-based filling—simple to prepare and perfect for meals or snacks.
What Makes This Recipe So Good
- This recipe walks you through every step to make homemade vegan empanadas. Make the dough, prepare the filling, cut and assemble the rounds, then bake—it’s straightforward and satisfying.
- Healthier than many versions: the filling is plant-based and packed with vegetables and vegan protein, and the empanadas are baked instead of deep-fried for a lighter result.
- A vegan take on a classic favorite: instead of meat and cheese, these empanadas use hearty veggies and beans, making them suitable for many diets while staying delicious.
Chef’s Tips
- Avoid overworking the dough. Keep ingredients cold and handle the dough minimally so the vegan butter stays solid; this helps create a tender, flaky crust.
- These empanadas freeze well. Freeze before or after baking. If you freeze them raw, defrost thoroughly in the refrigerator before baking to ensure even cooking.
- Serve them plain, with your favorite salsa, or alongside rice and beans. They make a great grab-and-go meal—just reheat and enjoy.
More Delicious Vegan Recipes
- Vegan Coconut Cream Pie
- Vegan Buffalo Chicken Dip
- Easy Vegan Cottage Cheese
- Vegan Pineapple Upside-Down Cake
- Perfect Vegan Pound Cake
- Magic Vegan Birria Tacos
- Easy 10-Minute Vegan Garlic Bread
- Vegan Seitan “Chicken”
- Easy Vegan Tofu Cream Cheese (4 Flavors)
- Crispy Vegan Chicken Sandwich
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Vegan Empanadas
Prep: 10 minutes
Cook: 25 minutes
Total: 35 minutes
Comforting and delicious homemade vegan empanadas with a flaky crust and a savory plant-based filling.
Cheryl Malik
Print
12 empanadas
Ingredients
- neutral oil optional, for top of empanadas
For the Empanada Dough
- 2 ½ cups all-purpose flour
- 1 pinch salt
- ½ cup cold vegan butter cut into ¼-inch cubes
- ½ cup cold water
For the Empanada Filling
- 1 large russet potato peeled and cut into ¼-inch cubes
- 1 tablespoon olive oil
- ½ of one onion finely chopped
- 1 carrot grated
- 1 celery stalk finely chopped
- 3 cloves garlic minced
- 1 15.25-ounce can black beans drained and rinsed well
- ½ cup frozen peas
- 1 teaspoon cumin
- 1 teaspoon paprika
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- salt and black pepper to taste
Equipment
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Food processor
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Plastic wrap
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Small pot
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Colander
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Large skillet
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Rolling pin
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Baking sheet
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Parchment paper
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Fork
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Basting brush optional
Instructions
For the Empanada Dough
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Add the flour and salt to a food processor and pulse briefly to combine. Add the cold vegan butter and cold water, pulsing until the mixture becomes coarse and crumbly.
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Transfer the dough to a sheet of plastic wrap. Shape it into a ball, wrap tightly, and refrigerate for at least 30 minutes to firm up.
For the Empanada Filling
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Bring a small pot of water to a boil. Add the potato cubes and cook until fork-tender, about 3 minutes. Drain in a colander and set aside.
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Heat the olive oil in a large skillet over medium heat. Add the onion, carrot, celery, and garlic and cook until the vegetables are tender, about 2 minutes.
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Stir in the black beans, cooked potatoes, frozen peas, cumin, paprika, onion powder, garlic powder, salt, and black pepper. Cook until heated through and fragrant, then remove from heat and allow the mixture to cool before filling the dough.
For the Empanadas
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Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
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Remove the dough from the refrigerator and roll into a large disc about ¼-inch thick. Cut into 4–5 inch circles and transfer them to the prepared baking sheet.
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Place about 3 tablespoons of filling on one half of each dough circle. Fold the other half over to form a half-moon and press the edges with a fork to seal.
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Optionally brush the tops with a little neutral oil. Bake for 25–30 minutes, or until golden brown. Let cool briefly, then serve plain or with salsa.
Notes
- Make it Gluten Free: Substitute a gluten-free all-purpose flour blend for the regular flour.
Nutrition Information
Serving: 1empanada | Calories: 242 kcal
Servings and nutrition values are approximate and will vary based on portion sizes and specific ingredient brands used.
© Author: Cheryl Malik